In a blender, combine raspberries, almond milk, maple syrup, and vanilla extract until smooth.

Transfer the blended liquid to a glass jar or mixing bowl.

Add chia seeds and Greek yogurt, whisking vigorously until the seeds are evenly distributed.

Allow the mixture to rest for 10 minutes, then whisk a second time to eliminate any clumps.

Cover the container and refrigerate for a minimum of 4 hours or overnight until the pudding has reached a thick consistency.

Stir before serving and garnish with additional fresh raspberries.